Preparation

Season the turkey steaks with salt and pepper and fry in hot, clarified butter for 2 minutes on each side, then remove them from the pan.

Chop up the rosemary and knead it into a paste with the ground almonds, honey and butter. Spread the honey paste evenly over the steaks and bake them in the oven preheated to 225°C, on the second shelf from the bottom for 3 to 5 minutes.

Deglaze the pan with white wine, bring it to a simmer and add the crème fraîche. Stir in the honey and mustard and serve with the turkey steaks.